Broccoli and Cauliflower Casserole

• • 600 grams broccoli

• • 400 grams cauliflower
  • Salt (to taste)
  • 1 onion, chopped

• • Olive oil (for sautéing)
  • 1 carrot, chopped
  • 2 cloves garlic, minced

• • 200 grams cherry tomatoes
  • 3 eggs
  • Salt (to taste)

• • Smoked paprika (to taste)
  • Dried garlic (to taste)
  • 300 ml cream (10%)

• • 3 tablespoons Greek yogurt
  • Dill, chopped (to taste)
  • Italian herbs (to taste)

Instructions:

1. 1. Prepare the Vegetables:
      • • Preheat your oven to 180°C (350°F).
        • Cut the broccoli and cauliflower into florets and blanch them in boiling salted water for 3-4 minutes until slightly tender. Drain and set aside.
   2. Sauté the Aromatics:
      • • In a large skillet, heat a drizzle of olive oil over medium heat.
        • Add the chopped onion and carrot. Sauté until the onion is translucent and the carrot is tender, about 5-7 minutes.
      • Add the minced garlic and cherry tomatoes. Cook for an additional 2-3 minutes until the garlic is fragrant and the tomatoes begin to soften.
   3. Assemble the Casserole:
      • • In a large mixing bowl, whisk together the eggs, cream, Greek yogurt, salt, smoked paprika, and dried garlic.
      • Add the sautéed vegetables, blanched broccoli, and cauliflower to the mixture. Stir until everything is well combined.
      • Pour the mixture into a greased baking dish.

1. Bake the Casserole:
   • • Sprinkle the chopped dill and Italian herbs over the top of the casserole.
     • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
     • Let the casserole cool slightly before serving.

Cooking Tips:

• • Blanching: Ensure the broccoli and cauliflower are not overcooked during blanching to maintain a slight crunch in the casserole.

• • Vegetable Variety: You can add other vegetables like bell peppers or zucchini for more variety.
  • Creaminess: For a richer flavor, use heavy cream instead of 10% cream.
  • Cheese Option: Adding a layer of grated cheese on top before baking can create a delicious, crispy crust.

Nutritional Benefits:

• • Vitamin-Rich: Broccoli and cauliflower are high in vitamins C and K, and fiber, contributing to better immune function and bone health.
  • Protein-Packed: Greek yogurt adds protein and probiotics to the dish, supporting muscle repair and gut health.

• Healthy Fats: The use of olive oil provides healthy monounsaturated fats, which are good for heart health.

Why You’ll Love This Recipe:

• • Family-Friendly: It’s a hearty, filling dish that’s both healthy and delicious, making it a great choice for family meals.

• • Meal Prep: Perfect for meal prep – it reheats well and can be enjoyed as leftovers throughout the week.
  • Versatile: The creamy, cheesy flavor makes it a hit with both kids and adults.
  • Flexible Serving: Versatile – serve it as a main dish or a side, pairing well with grilled meats or a simple salad.

Dietary Information:

• • Vegetarian: Vegetarian-friendly, making it suitable for those who do not eat meat.
  • Gluten-Free: Gluten-free, perfect for those with gluten intolerance or celiac disease.

• Dairy Content: Contains dairy (cream, Greek yogurt), so not suitable for lactose-intolerant individuals.

Why This Recipe Works:

• • Binding Ingredients: The combination of eggs, cream, and Greek yogurt creates a rich, creamy base that binds the vegetables together.

• Textural Contrast: Blanching the broccoli and cauliflower helps maintain their texture and color, providing a pleasant contrast to the creamy sauce.
• Flavor Enhancement: The addition of fresh dill and Italian herbs adds a refreshing flavor that complements the creamy sauce, enhancing the overall taste profile.

Conclusion:

This Broccoli and Cauliflower Casserole is a delightful way to enjoy your vegetables in a creamy, flavorful dish. It’s easy to prepare and makes for a satisfying meal or side dish. Packed with nutrients and full of flavor, this casserole will quickly become a favorite in your home. Try it for your next family dinner or potluck, and enjoy the delicious blend of broccoli, cauliflower, and creamy goodness.

Serving Suggestions:

• • Main Dish: Serve with a side salad for a complete vegetarian meal.

• Side Dish: Pair with roasted chicken or grilled fish for a balanced dinner.
• Leftovers: Enjoy leftovers for lunch, reheated in the oven or microwave.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This casserole can be frozen. Portion into individual servings, wrap tightly, and freeze for up to 1 month. Reheat in the oven until warmed through.

Additional Notes:

• Customization: Feel free to customize the recipe with your favorite herbs and spices.
• Cheese Variations: For a different twist, try adding shredded cheddar or Parmesan cheese to the mixture.
• Health Boost: Add a handful of spinach or kale for an extra boost of greens.Print
  

  Broccoli and Cauliflower Casserole

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  • Author: Olivia
  • Total Time: 35mins

  Print Recipe

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  Description

  Old-Fashioned Potato Soup is a classic comfort food that brings warmth and satisfaction to any meal. With its creamy texture, delicate onion flavor, and hearty chunks of tender potatoes, this soup is simple yet incredibly satisfying. Made with basic pantry staples, it’s a no-frills dish that’s perfect for cozy evenings or as a comforting lunch on a cold day. This recipe is straightforward and honors traditional methods, offering a timeless taste that never goes out of style.

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  Ingredients

  Units USM Scale 1x2x3x

  • 2 pounds Russet potatoes, peeled and chopped
  • 1 teaspoon salt (plus more for boiling the potatoes)
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 3 cups whole milk (or milk of your choice), at room temperature
  • Freshly ground black pepper, to taste

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  Instructions

  • Boil the Potatoes:
    Add the chopped potatoes to a large pot. Fill the pot with water until it sits about 1 inch above the potatoes. Add 1-2 pinches of salt and stir. Place the pot on the stovetop over medium-high heat.
  • Cook the Potatoes:
    Bring the water to a gentle boil. Boil the potatoes for 10-15 minutes, or until they can be easily pierced with a fork but do not fall apart. Once cooked, reserve 1 cup of the potato cooking water and set it aside in a small bowl.
  • Sauté the Onion:
    While the potatoes are boiling, heat a Dutch oven or large pot over medium heat. Add the butter and allow it to melt, swirling it around the pot to coat the bottom evenly. Once the butter has melted, add the chopped onion.
  • Cook the Onion:
    Sauté the onion in the melted butter, stirring occasionally until the onion softens. Be careful not to burn the butter or onion. Once softened, remove the pot from the heat.
  • Combine Ingredients:
    Drain the boiled potatoes through a colander, then set them aside. Add the boiled potatoes, room-temperature milk, 1 teaspoon of salt, and freshly ground black pepper to the pot with the sautéed onions. Stir to incorporate all the ingredients.
  • Simmer the Soup:
    Return the pot to the stovetop over medium heat. Bring the mixture to a gentle simmer, being careful not to boil the milk (you should only see small bubbles forming around the edge of the pot). Let the soup simmer gently for about 10 minutes.
  • Mash or Blend the Potatoes:
    After 10 minutes of simmering, remove the pot from the heat. Use a potato masher or an immersion blender to mash or purée approximately half of the potatoes. This will give the soup a creamy texture while leaving some potato chunks for a rustic feel.
  • Adjust Consistency:
    If you prefer a thinner soup, stir in the reserved potato cooking water until you reach your desired consistency. Taste and adjust the seasoning with additional salt and pepper, as needed.
  • Serve:
    Ladle the soup into bowls and serve hot. Garnish with additional pepper or fresh herbs, if desired.

  • Prep Time: 10mins
  • Cook Time: 25mins